Easy Salmon Croquettes - The Recipe Critic (2024)

FAQs

How do you keep salmon croquettes from falling apart? ›

Eggs. To keep salmon patties from falling apart, you need a binder. That's the egg!

Yes, you can use flour as a substitute for breadcrumbs in salmon patties. While breadcrumbs are commonly used to provide texture and help bind the ingredients together, flour can serve a similar purpose.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

A perfectly cooked salmon patty should be moist and tender inside with a slightly crispy exterior. If your salmon patty has a grey or mushy texture on the inside, the color may come from the skin side of the flesh, but if it's mushy, it may be undercooked.

To prevent this, only fry the croquettes for three to four minutes — just enough time for the outside to crisp and the filling to heat through. Heat your oil to exactly 350°F. Any hotter can cause them to expand too rapidly and burst open.

Canned salmon is already cooked - just drain the liquid and it's ready to eat or add to your favourite dish. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.

Cornmeal is slightly coarser in texture than flour, giving your fried coating some lovely ridges, but it's more delicate than Panko or breadcrumbs, which tend to fall off the food's surface once it hits the oil. Cornmeal is ideal for frying, as the fine meal results in uniform browning and coverage.

One sleeve of Ritz crackers is about one cup when crushed up, so it's a simple one-to-one substitution for breadcrumbs in any meatloaf recipe. The result is a moist and buttery delicious meatloaf that everybody will rave about.

That white gunk seeping from your salmon is called albumin. It's a protein—not fat—that pushes to the surface of the fish when you heat it. "Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white," according to America's Test Kitchen.

Why won't my salmon cakes stay together? ›

Refrigerate The Mix, Use A Sheet Pan

The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely. If you have a lot of salmon patties to make, you can even forgo the pan altogether and bake them on a sheet tray in the oven.

How long can cooked fish sit out? Like with most opened, perishable foods, cooked salmon can sit out for up to two hours and still be safely eaten.

When the salmon burger reaches 145 degrees F, it is done. – If you don't have a thermometer, check that your burger is lightly crisp on the outside and that the meat inside is pink and flaky.

How to Control Salmon's Fishiness with a Milk Bath. You can also lessen salmon's strong flavor by soaking it in a milk bath for 20 minutes and then draining it and patting it dry before cooking. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it.

Salmon patties can be served as a main course or as an appetizer. Serve with a variety of sides, such as brown rice, crispy potatoes, roasted vegetables, or a side salad. Salmon patties can be stored in the refrigerator for up to 3 days.

Salmon that's gone bad will often feel almost like it's about to fall apart, or sometimes mushy. Other things to watch for when examining your fish by touch are slimy or sticky residues, both indicators of spoilage.

HOW DO YOU MAKE SURE FISH CAKES DON'T FALL APART? The key to making sure fish cakes don't fall apart is limiting the moisture. Make sure your mashed potatoes are relatively dry and leave some lumps to provide texture.

The proteins in the egg will help bind together your fish cake mix as it cooks. Think of it as your glue: Without it, your fish cakes are going to fall apart. At minimum, you'll want to use one egg for every pound or so of fish so that you have enough “glue.” More is fine, though.